A quick post today to share what I’m doing with the eggplant we got this week. I’m really loving it.

It’s simply roasted with other vegetables and then used in a variety of recipes. And, oh, it’s sooo good. Just look at it. Isn’t it beautiful?

The roasted veggies are delicious mixed with tomato sauce and then served over gluten free penne. Tomorrow I’m planning to have roasted vegetable topped pizza. And, then who knows? It freezes very nicely so there’s time to think up some new ways to enjoy it.

Roasted Eggplant, Tomatoes, Onions, and Peppers

Cut up the veggies. I used 2 or 3 ripe tomatoes, a large onion, a medium sized eggplant and a large red pepper. Toss with olive oil, salt and pepper and place on a parchment lined cookie sheet. Roast for about 30-40 minutes until nicely wilted and beginning to carmelize. Keep an eye on the veggies to assure they don’t burn. I peeked in at about 15 to 20 minutes, tossing them to assure even cooking.

We’ve been getting one or two delicata squash these past few weeks. They are a small oblong squash that are yellow with green stripes. They have a creamy center reminiscent of sweet potatoes.

Stuffed Delicata Boats

Cut the delicata squash in half lengthwise and bake in the oven until fork tender (about 30 to 45 minutes in 375 degree oven). Cool it, remove and dice the flesh. Save the outer skins.

Saute a small diced onion and the chopped stems of a handful of swiss chard in olive oil. Cut the chard greens into small pieces and add the the pan. Once these are wilted and the onion and stems are transparent add a diced pre-cooked gf chicken sausage until heated through. Add a little chicken broth or water to the pan - a few tablespoons. The following ingredients are then added to the pan: a diced apple, handful each of cranberries and walnuts, sage, thyme, salt and pepper. Add the diced squash and half a cup of cooked rice and gently heat through. Spoon into the skins, pop back in the oven for 5-10 minutes and serve.